Potato soup with buckwheat

Healthy thick cottagers´ soup

6 servings

60 minutes

Ingredients:

2 handfuls

dried mushrooms

50 g

butter

50 g

buckwheat flour

50 g

cracked buckwheat

2 l

broth

3

large potatoes

1

large carrot

1/4

celery root

1

onion

1

salt and pepper, marjoram

1

egg

2 cloves

garlic

Instructions:

Using the grinder, coarsely grind the buckwheat to get cracked buckwheat and grind it finely to get buckwheat flour ● Slice the carrot, celery root and parsley ● Dice the potatoes ● Put the mushrooms in a cup of water

Sauté the finely chopped onions and vegetables on a spoonful of butter until soft ● In a sufficiently large pot, melt the butter and whisk in flour over medium heat (for about 3 to 4 minutes) ● Stirring constantly, slowly add the broth ● Add potatoes, mushrooms with water and sautéed vegetables, salt, pepper, ground garlic and marjoram ● Cook over low heat for 20 to 30 minutes

Add seasoning to taste ● Stirring constantly, add whisked egg into the soup a little at a time ● Switch off the cooker and add crushed buckwheat ● Let it sit for about 20 to 30 minutes and serve ● If required, warm the soup up, but do not bring to the boil